Lemon Caper And Parsley Pan Sauce Recipes

FISH WITH LEMON, BUTTER, CAPER SAUCE

Fish With Lemon, Butter, Caper Sauce image

I've been making this "sauce" to serve over fish for years. I like it over simple pan fried fish, but you could serve it over crumbed fish too.

Provided by JustJanS

Categories Sauces

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 fish fillets, your choice (tonight I have shark)
1/4 cup all-purpose flour
salt and pepper
1/4 cup butter
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons capers
2 tablespoons chopped fresh parsley

Steps:

Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess flour. Heat half the butter to foaming over medium high heat in a heavy based pan.
Cook the fish to your liking and remove to serving plates.
Add the remaining butter, juice, zest, capers and parsley. Heat for a minute then serve over the fish sharing the capers between the plates.

LEMON CAPER BUTTER SAUCE

Lemon Caper Butter Sauce image

This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 15m

Yield 1

Number Of Ingredients 6

Ingredients

1 tablespoon capers
½ teaspoon butter
2 lemons, juiced
salt and ground black pepper to taste
2 tablespoons cold butter
1 teaspoon chopped fresh savory

Steps:

Crush capers in a small bowl with the back of a spoon.
Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

Nutrition Facts : Calories 269.1 calories, Carbohydrate 24.6 g, Cholesterol 66.4 mg, Fat 25.8 g, Fiber 10.9 g, Protein 3.2 g, SaturatedFat 16 g, Sodium 594.7 mg, Sugar 0.1 g

LEMON, CAPER AND PARSLEY PAN SAUCE

Lemon, Caper and Parsley Pan Sauce image

Make and share this Lemon, Caper and Parsley Pan Sauce recipe from Food.com.

Provided by Borealis Beegirl

Categories Sauces

Time 13m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons vegetable oil
1 medium shallot, minced
1 teaspoon all-purpose flour
3/4 cup chicken broth
2 teaspoons lemon juice
1 tablespoon capers, rinsed and chopped
1 tablespoon chopped fresh parsley leaves
1 tablespoon butter
salt
pepper

Steps:

Add oil to empty skilled used to cook chicken and return pan to low heat.
Add shallot and cook, stirring often, until softened,
Add flour and cook stirring constantly for 30 seconds.
Add broth, increase heat to medium high and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 1/2 cup. Stir in any accumulated chicken juices, and return to simmer and cook for 30 seconds.
Turn off heat, and whisk in lemon juice, capers, parsley and butter, season with salt and pepper.
Spoon over cutlets and serve immediately.

Nutrition Facts : Calories 29.1, Fat 2.7, SaturatedFat 1.1, Cholesterol 3.8, Sodium 114.1, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 0.6

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